Recipes

Seasonal, cultured, vegcentric recipes by Joey O'hare! Food with Time makes fermenting at home so easy, taking vegetarian and vegan food to the next level. #vegcentric #foodwithtime #fermentingforflavour

I’m super proud of this dish and not just because the name is pure pun genius… it is PACKED with flavour and so comforting. I feel no hesitation in saying it’s a far superior dish to its diary-laden namesake counterpart.

There’s no reason these have to be bake din Winter necessarily… having said that, they’re an fun and easy bake for a cold and rainy weekend. This one’s vegan, and makes approximately 12 small/medium oaty cookies.

This recipe serves 4 people. I’ve suggested tinned beans here which keeps this one quick and easy; it’s slightly longer on veg and shorter on pulses than the previous vegan one-pots, but if you’re hungry I suggest 2 tins of beans for a little more oomph.

Rich and fiery this one; I’m obsessed! The slow cooking, creamy coconut, and sweet butternut give the powerful flavorus of ginger, chilli and garlic a chance to soften and broaden… this curry has a powerful overall flavour, but beautifully palatable at the same time.

Caponata is an Italian, slow-cooked aubergine stew; here I’ve added puy lentils for a little autumnal oomph, perfect for darker, chilly evenings. Its texture is comforting and nourishing, and the flavour is deep, slightly sweet and tangy…

This is less a recipe and more a simple little idea for jazzing up sautéed or wilted spinach. There’s little that sautéed celery and garlic won’t improve when used as a base, and spinach is no exception!

For me, watercress and tarragon is a match made in heaven, and watercress, cream cheese and marmite sandwiches were a childhood favourite… I’ve combined the two flavour combinations here in this gutsy, vibrant salad.

For me, celeriac is the undisputed king of winter vegetables. Its humble root vegetable status belies the pure luxury of its texture and flavour, both of which are second to none. No other vegetable can yield quite such a velvety texture

For many of us, Sauerkraut is the gateway drug... It's the blank canvas on which we master the manipulation of salt, time & temperature, grow in confidence, and experiment with flavour. Sauerkraut is the most classic example of the 'dry-salt' method.